Creme de Crab Dip
From jefflachef 15 years ago
- 30 minutes to make
- Serves 5
This crab dip is the best so I've been told by thousands of serious food lovers. French style is the richest and most flavorful to the masses. Rich and creamy with just te right touch of flavor to mesh with the beautiful flavor of crab.
Ingredients
- 1 Pint of whipping creame shopping list
- 16 OZ Philadelphia Original Cream Chees shopping list
- 1 LB of fresh crab meat (picked well) Lump Bluecrab shopping list
- 1 OZ milk shopping list
- 1 bunch of diced green onions e.g. 3/4 Cup of chives shopping list
- 1 red pepper shopping list
- 3 Drops of Worchester Suace shopping list
- 4 Drops of Cherry shopping list
- salt shopping list
- Peeper shopping list
- Big Soup Pan shopping list
- Big Spoon shopping list
How to make it
- All heavy creame into a hot soup pan reduce at high for 5 minutes. Add diced vegies bring down heat simmer for 5 minutes.
- Add crumbled Cream Cheese.
- Thicken.
- Milk to unthicken.
- Add Crab meat. Stir for 5 munites.
- Add Rest to taste.
- Simmer low for 15 munites.
- Let cool well before 24 hr cold fridge storage.
- Heat up in a crock pot.
- Bon Appitite'
- Jeff la Chef
People Who Like This Dish 4
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